Friday, August 22, 2008

Ragi Dosa


















Ragi (Finger millet - http://en.wikipedia.org/wiki/Ragi) is very rich in Calcium and hence, given to infants as ragi ganji / ragi porridge (as early as 4 months old). People in South Karnataka consume ragi in the form of ragi mudde / ragi balls (remember our ex PM Devegowda ??) and ragi rotti. So, today I am going to share a very simple and easy-to-make recipe for ragi dosa. This recipe is passed on to me by my grand mother and my family loves to eat this.

Here we go:



Ingredients:
Urad Dal (Uddina Bele) - 1 cup
Fenugreek seeds (Menthya) - 1 table spoon
Ragi flour - 2.5 cups
Salt - According to taste

Method:
  • Soak Urad dal and fengreek seeds for 2-3 hours
  • Grind this into a smooth batter
  • Sieve the ragi flour and add the flour to the batter
  • Mix it properly. Avoid lumps
  • Add enough water to make a smooth batter of pouring consistency
  • Allow it to ferment overnight (6-8 hours)
  • Add salt according to taste
  • Now, the batter is ready for making dosas
  • Serve it with a dollop of butter (or ghee) and chutney
Note: You can prepare paper-thin dosas with this batter.